Antioxidant and rheological properties of guava jam with added concentrated grape juice.

Autor: Corrêa RC; Universidade Estadual de Maringá, Programa de Pós-Graduação em Ciência de Alimentos (PPC), Av. Colombo, 5790. CEP:, 87020-900, Maringá, PR, Brazil., Haminiuk CW, Sora GT, Bergamasco R, Vieira AM
Jazyk: angličtina
Zdroj: Journal of the science of food and agriculture [J Sci Food Agric] 2014 Jan 15; Vol. 94 (1), pp. 146-52. Date of Electronic Publication: 2013 Jun 17.
DOI: 10.1002/jsfa.6233
Abstrakt: Background: Guava jam enriched by the addition of concentrated grape juice in the proportion of 30% (w/w) (ENR) was studied for its antioxidant potential and rheological behavior. Total phenolics content, 1,1-diphenyl-2-picrylhydrazyl radical (DPPH(•)) scavenging activity and β-carotene-linoleic acid coupled oxidation assays were used to evaluate the antioxidant properties of the samples during storage for 90 days at room temperature (25°C).
Results: The ENR showed a total phenolic content of 11.09 g GAE kg(-1) of jam at production, more than two-fold the phenolic content presented by the standard formulation (STA). For the ENR formulation the antioxidant capacity increased in almost 20% (P ≤ 0.05) with time on the β-carotene assay and decreased with time on the DPPH assay. The enriched guava jam exhibited a non-Newtonian shear-thinning behavior at temperatures ranging from 25 to 55°C, and, moreover, presented higher stability than the standard formulation when exposed to temperature variation.
Conclusion: ENR constitutes an original food product with a notable antioxidant potential, even greater than the potential presented by the standard guava jam, worldwide appreciated delicacy.
(© 2013 Society of Chemical Industry.)
Databáze: MEDLINE
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